Quality Characteristics of Brown Rice Makgeolli Produced under Differing Conditions
Author:
Publisher
Korean Society for Microbiology and Biotechnology
Subject
Applied Microbiology and Biotechnology,Microbiology,Biotechnology
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine “ Makgeolli ”;Cereal Chemistry;2022-12-14
2. High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation;Korean Journal of Food Preservation;2022-06
3. Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells;Korean Journal of Food Preservation;2021-06
4. Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity;Food Science and Technology;2021-02-03
5. Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea;Korean Journal of Food Preservation;2017-12
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